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re: Update w/ pic: Rotisserie bone-in Prime Rib
Posted on 12/24/14 at 10:55 am to OldHickory
Posted on 12/24/14 at 10:55 am to OldHickory
I am debating - going hot for 30 to get good crust - opening the hood to let high heat escape - recover and close bottom vents - and then letting kettle settle into a low temp to 120. OR - may just set out low and slow and keep some hot coals nearby to add as roast cooks, and then hitting it on high for the reverse sear.
I am chopping and cutting and getting my annual post Christmas Eve service jambalaya prepped, so I have time to meditate over the prime rib and all the thoughts you guys have offered thus far.
I will take pics.
I am chopping and cutting and getting my annual post Christmas Eve service jambalaya prepped, so I have time to meditate over the prime rib and all the thoughts you guys have offered thus far.
I will take pics.
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